MINI CHOCOLATE CROISSANT SOURDOUGH LOAVES

Feed your starter in a 1:1:1 ratio.

Right before reaching its peak, mix together the flours & water in a large bowl. Cover; rest 1 hr.

Add fed starter. Mix until incorporated. Cover; rest 30 mins.

Add in the salt; mix until fully incorporated & dough is smooth (3-5 mins). Cover; rest 30 mins.

Perform 1 stretch-and-fold; cover & rest 30 mins.

For the next set of stretch & folds, grate the butter. Add 1/2 the butter & all the chocolate chips to the dough; perform the set of stretch & folds. Cover; rest 45 mins. Place the other 1/2 of the butter into the fridge.

Then, add the rest of the butter & perform anotther set of stretch & folds. Cover; rest 45 mins.

Do one more set of stretch & folds (w/o adding anything). Cover & rest until the end of bulk fermentation.

Turn the dough on a lightly floured surface. For minis, divide the dough into 3 pieces (~258g each) & pre-shape (letter fold). For 1 regular loaf, go straight into pre-shaping.

Cover; rest 15 mins. Then uncover & do your final shaping.

Place the loave(s) into heavily floured proofing basket(s). Cover & place in fridge overnight.

The next day, preheat the oven & dutch oven at 480F for 1 hr.

Invert the loave(s) on a piece of parchment paper, lightly dust w/ flour & score. Place into the dutch oven & drop a couple ice cubes under the parchment paper. Place lid back on.

For minis, bake at 480F for 15 mins w/ the lid on, w/ a baking sheet placed on the rack below the dutch oven. Reduce oven temp to 430F, remove the lid & continue to bake for 15-20 more mins. 

For one regular loaf, bake at 480F for 20 mins w/ the lid on, then 430F for 20 mins w/ the lid off. 

Remove from the oven & dutch oven. Rest for at 1 hr before serving.

Enjoy!